Oops. a quick P.S to my comment: the "under 5 minutes" clearly applies to non-bartenders working understandably at a leisurely pace. But the drinks are pretty simple and if it takes a bartender even twenty seconds to make, he should start thinking of another line of work.
The Doug Fairbanks Sr. cocktail sounds worth tasting, though not a big fan of gin. I was a bartender for thirty-years plus, having only recently abandoned ship, and so I have a couple questions and/or remarks: while apricot brandy and sweet vermouth are obviously both "sweet," they're not compatible substitutes for each other: use apricot brandy, no matter the amount, you have an enirely different cocktail deserving another name. How 'bout calling one of them Doug Fairbank's JR.?
Mae West's famous remark about feeling like an olive in a dry martini is very funny on the face of it. However,whether a martini is dry or "wet" has nothing to do with the live, but refers to the use of vermouth. In the old days, the ratio was something like 5-1, but for at least the last twenty years bartender's have been waving the vermouth over the gin (or vodka) or throwing in a quick splash, or doing an
And while I'm at it, it's time to get rid of that lousy, dreary pimento stuffed olive when you think of the vast selection of olives available to us now. I'm all for tradition, but I'll take my martini (vodka, please) with a big cherry pepper.